International Dishes

- Have a favorite recipe? Looking for something new to cook? This forum has it all!

International Dishes

Postby SoulDemon » Thu Jun 12, 2003 5:04 pm

Have a dish that the French or English made famous? Post it here.
This user no longer exists.
User no longer exists
Posts: 4882
Joined: Wed Sep 25, 2002 5:00 pm

Coconut-Ginger Shrimp with Mango-Citrus Salsa

Postby Isis » Fri Jun 20, 2003 8:18 am

Well, coming from the Caribbean, I am considered international...especially since I'm not from any US territory within the region.
The Caribbean islands are all interwoven somehow; despite my being from the Dutch/French island of St. Maarten/St. Martin, I know dishes from every island. Here is one that is regionally popular however. Coconut Ginger Shrimp with Mango-Citrus Salsa...if you live in South Florida, this will be hella easy to make, since Miami is Little Caribbean anyway lol :D If you can't find the ingredients, then enjoy the watering of your mouth as you read :wink:


The Salsa:

1 green onion, chopped
2 Tbsp red bell pepper, diced
1/2 lime, diced
1/2 orange, diced
1/4 tsp scotch bonnet pepper, finely minced (or may substitute jalapeno)
1/2 cup ripe mango, peeled and diced
2 Tbsp parsley, chopped
1 tsp sugar
Salt to taste
Combine all the ingredients. Check for salt and hot pepper -- you might want more a lot more. You can get this part of the recipe out of the way up to 4 hours before the main event.

Combine the following ingredients in a bowl and set aside:

1 large garlic clove, minced
2 Tbsp fresh ginger, peeled and finely grated
1 Tbsp fresh lemongrass, finely minced
1 tsp lemon juice
3 Tbsp canned, unsweetened coconut milk
1/4 cup shredded coconut, finely chopped
White pepper to taste
Prepare your shrimp:

Peel, devein and remove the tails of 24 LARGE SHRIMP.
Heat 2 Tbsp CANOLA OIL in a large saute pan and quickly sear prepared shrimp on each side, cooking about half way.
Add reserved coconut mixture, stir to combine.
Cook about 2-3 minutes.
Serve with Mango-Citrus Salsa.

Like I said, the shopping for this dish will be much more challenging than the preparation...I make it for parties sometimes, and it's a hit at my university in Miami. lol

Like we say down here, eat it right. lol
Paradise = St.Maarten, Dutch West Indies aka My Home :D
Graag Gedaan!
User avatar
Posts: 176
Joined: Thu Oct 17, 2002 7:33 am
Location: St.Maarten, Netherlands Antilles, but going to school in Miami, FL

Dutch Dining

Postby Isis » Fri Jun 20, 2003 8:29 am

My mother reminded me of some Dutch recipes that she and the other islands in the Netherlands Antilles utilize. The second recipe doubles as a French recipe, the ever tasty crepe. :D Both are thinner than the American pancake, but they are much larger, which leads to yummier fillings and a more satisfying meal (in my opinion anyway). Bon Appetite en Eet Smakkelijk! :D

Willy's Stroopwaffels:

4 cups flour
1/2 cup sugar
1 cup butter
2 eggs
1 package yeast
1/2 cup water, warm SYRUP:
1 1/2 cups brown sugar
1 cup butter
1 teaspoon cinnamon
6 tablespoons dark corn syrup

Dissolve yeast in warm water. Cut 1 cup butter into flour. Mix in sugar, eggs, and yeast mixture. Mix well. Set aside to rise 30-60 minutes. Roll dough into balls and bake in pizelle iron. Make syrup. Boil all ingredients till at soft-ball stage. Split waffles in half and spread cut sides with warm syrup.
Then put the halves back together.
Serving Size : 24


Pannekoeken (Dutch Pancakes)
500 gr wheat flour
1 liter milk
4 medium eggs 1 tsp. salt
1 Tbsp. oil
1 tsp. sugar

It can be hand mixed or put in a blender. For a blender, combine all ingredients and blend. Hand method: Put flour in a bowl, make a little hole in the middle. Pour in some milk in the hole and start stirring. gradually pour in all milk, making a smooth batter. mix in the eggs, one by one, add salt, sugar and oil and mix again until the batter is smooth and not lumpy. The pancakes should be baked in a large wide frying pan (a french crepe pan is ok too) preferably in butter (or oil, if you don't like cholesterol). The butter should be very hot. Pour in some batter (about 2 or 3 tablespoons) and bake. Turn the pancake when the upper surface is dry and bake the reverse side for approx. the same amount of time. Yield: 1 recipe

Classic fillings are bacon and syrup pancakes and apple pancakes.
For the bacon pancakes you have to fry the bacon first and then pour over the batter. They are served with Dutch syrup, which has a thicker consistency than American syrup.
Paradise = St.Maarten, Dutch West Indies aka My Home :D
Graag Gedaan!
User avatar
Posts: 176
Joined: Thu Oct 17, 2002 7:33 am
Location: St.Maarten, Netherlands Antilles, but going to school in Miami, FL

A request for help....

Postby Sithathor » Sat Jun 21, 2003 6:03 am

I am openly addicted to something I cannot always afford. It is called Bulgolgi and is a beef Korean dish I absolutely love. But I cannot seem to find a recipe for it, which makes me think I am spelling it wrong. I cannot speak Korean so going to my local Asian/Korean stores does not help either.

Can someone help me feed my addiction and give me a recipe?


User avatar
Posts: 21
Joined: Fri Jun 20, 2003 6:51 am

Postby Shellypie » Thu Sep 25, 2003 2:48 pm

I was just going through here looking at all the different recipies that are posted in this area and saw that Sithathor was looking for a recipe. Well I thought i'd look for it on the net to try and help out and found the following. I hope it helps you out. It was found at ... exall.html

Title: Beef Bulgogi
Categories: Meats
Yield: 1 servings

1 lb Beef, sliced very thin,
-across grain into strips
2 tb Soy sauce
1 tb Sugar
1 tb Sesame oil
1 tb Sesame salt (recipe below)
1/8 ts Black pepper
4 Scallions, chopped into
-1-inch pieces
3 Cloves garlic,peeled crushed
1 ts Grated fresh ginger
1 tb Sak (or dry sherry)
1 tb Red pepper flakes
1 tb Peanut oil
Toasted sesame seeds

1. Combine soy sauce, sugar, sesame oil, sesame salt, pepper,
scallions, garlic, ginger, sak and red pepper flakes in a medium-size
bowl. Add the meat and toss. Allow to marinate at least 30 minutes.

2. Cook the meat over medium-high heat on a stove-top grill. Heat the
grill first, making it very hot. Add the oil. Cook the meat 1-2
minutes on each side, browning it nicely. Garnish with sesame seeds.

Sesame salt: Place 1 cup sesame seeds in a frying pan over medium
heat and toast, stirring constantly, until they just begin to turn a
light brown. Place in a food blender. Grind to a coarse texture and
stir in the salt. Keep in a covered jar in the refrigerator.
[glow=red]Disciples of Darkness[/glow]
User avatar
Posts: 3
Joined: Thu Aug 28, 2003 9:31 pm
Location: Ontario, Canada

Postby Sithathor » Wed Oct 01, 2003 6:10 am

Thank you very much... now to buy all the ingredients...
User avatar
Posts: 21
Joined: Fri Jun 20, 2003 6:51 am

Postby Tarnfire » Thu Oct 09, 2003 10:48 am

I'm not sure if this is the right place for this but...
I've lost my recepie for Jambalaya (sp) and want a new one. Can anyone post it?
Ash nazg durbatulûk, ash nazg gimbatul,
ash nazg thrakatulûk agh burzum-ishi krimpatul

One ring to rule them all, one ring to find them,
one ring to bring them all, and in the darkness bind them
User avatar
Posts: 312
Joined: Wed Sep 25, 2002 5:00 pm
Location: Middle Earth/Sweden

Postby The Exalted One » Mon Nov 10, 2003 2:10 am


In Ghana, peanuts are served raw, stewed, and roasted. A beloved dish among the kids who live there is this creamy soup from THE KIDS' MULTICULTURAL COOKBOOK (Williamson Publishing).

2 medium onions, chopped
1 garlic clove, crushed
1 tablespoon vegetable oil
1 28-ounce can crushed tomatoes
2 cups chicken broth
4 cups water
2 large yams, peeled and cut into 1-inch chunks
1 cup creamy peanut butter
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups cooked chicken
1/2 cup crushed peanuts


In a large saucepan, saute the onions and garlic in the oil for 5 minutes. Add the tomatoes, broth, water, and yams.

Cook over medium-low heat for 20 minutes, or until the yams feel soft when poked with a fork. Stir in the peanut butter, cayenne pepper, and salt.

Let cool for 30 minutes. Puree the soup in a blender, pour it back into the saucepan and warm over low heat. Serve sprinkled with chicken pieces and crushed peanuts.

Makes 4 to 6 servings.
User avatar
The Exalted One
Posts: 1773
Joined: Wed Sep 25, 2002 5:00 pm
Location: Plainview, NY

Return to Evernight Cookbook

Who is online

Users browsing this forum: No registered users